Hickory-Smoked Turkey Legs with Brown Sugar-Paprika Rub

Steps

1. Step 1

   Make the brine: in a large pot, combine 1 quart of the water with the salt, brown sugar, bay leaves, peppercorns and garlic. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve, about 3 minutes. Turn off the heat and stir in the remaining 3 quarts cold water. Let it cool to room temperature.

   20 min

   • 4 quarts cold water
   • 3/4 cup kosher salt
   • 1/2 cup packed dark brown sugar
   • 4 bay leaves
   • 1 tbsp black peppercorns
   • 6 cloves garlic
2. Step 2

   Put the turkey legs in a large container or a 2-gallon zip-top bag and pour the cooled brine over them so they are fully submerged. Cover and refrigerate overnight, 12 to 16 hours.

   12 hr, hands-off

   • 4 turkey drumsticks (about 1 1/4 lb each)
3. Step 3

   Lift the legs out of the brine and discard the brine. Rinse them under cold water and pat very dry with paper towels. Set them on a rack or plate and let them sit uncovered in the fridge for 1 hour while you get the smoker going - dry skin crisps much better.

   1 hr, hands-off

   • 4 turkey drumsticks (about 1 1/4 lb each)
4. Step 4

   Set up your smoker for indirect cooking and bring it to 275°F. Add the hickory chips or chunks (soak chips in water for 30 minutes first, chunks go on dry). Aim for a thin, steady stream of smoke rather than thick white billows.

   30 min · 275°F

   • 4 cups hickory wood chips, or 3-4 hickory chunks
5. Step 5

   Mix the rub: in a small bowl stir together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt and cayenne. Rub the legs all over with the oil, then coat them evenly with the rub, pressing it onto the skin.

   10 min

   • 4 turkey drumsticks (about 1 1/4 lb each)
   • 2 tbsp packed dark brown sugar
   • 2 tbsp smoked paprika
   • 2 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp black pepper
   • 1 tsp kosher salt
   • 1/2 tsp cayenne pepper
   • 2 tbsp neutral oil
6. Step 6

   Place the legs on the smoker grate, thick end toward the hotter side, and close the lid. Smoke at 275°F for about 3 hours, adding wood for the first 2 hours only and keeping the lid shut the rest of the time. They are done when the skin is deep mahogany and a thermometer in the thickest part (not touching bone) reads 175-180°F.

   3 hr, hands-off · 275°F

7. Step 7

   If the skin is still soft, crisp it: raise the smoker to 350°F, or move the legs to a sheet pan in a 425°F oven, for 10 to 15 minutes until the skin tightens and crackles.

   15 min · 425°F

8. Step 8

   Make the slaw while the turkey smokes: whisk the cider vinegar, oil, sugar, Dijon, celery seed and salt in a large bowl until the sugar dissolves. Add the cabbage, carrots and scallions and toss well. Cover and refrigerate at least 30 minutes, tossing once more before serving.

   45 min

   • 1/3 cup apple cider vinegar
   • 3 tbsp neutral oil
   • 2 tbsp sugar
   • 1 tsp Dijon mustard
   • 1 tsp celery seed
   • 1/2 tsp kosher salt
   • 1 head green cabbage, small (about 1 1/2 lb)
   • 2 carrots
   • 4 scallions
9. Step 9

   Rest the legs on a board, loosely tented with foil, for 10 minutes. Serve hot with the cold slaw alongside.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026